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Leftover T-Day Turkey Stock

Leftover T-Day Turkey Stock

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Shasta

A great way to use up every last bit of the turkey from Thanksgiving Day. Stock can be used right away or frozen and used later.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables.
  2. Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.
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Reviews

Baking Nana
6
5/30/2014

Very nice. I used the slow cooker instead of stove top. Load everything in, I had to break up the carcass to make it fit, cover and cook on low overnight. The next morning, strain the solids and you are done. I do add the skin from the turkey but the fat rises to the top after it chills and can easily be scooped off.

lemonyemilyo
0
12/12/2014

It was really good after one critical step - refrigerate overnight & skim off the layer of fat, otherwise it tastes oily, especially if you have much skin or fat left on the carcass.

roger
0
11/30/2014

Easy to make,got enough turkey off carcass for my wild rice turkey soup.